Italian Pasta And Bean Soup
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Chopped onion||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Canned vegetable broth/Chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1 3⁄4 Cup (28 tbs)|
|Canned crushed tomatoes||28 Ounce (1 Can)|
|Canned cannellini beans||15 Ounce, rinsed and drained (1 Can)|
|Canned red kidney beans||15 Ounce, rinsed and drained (1 Can)|
|Dried italian seasoning||1 1⁄2 Teaspoon|
|Hot sauce||1⁄2 Teaspoon|
|Ditalini||6 Ounce, uncooked (Small Tubular Pasta)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
oat a Dutch oven with cooking spray; add oil and place over medium-high heat.
Add onion and next 3 ingredients; saute until vegetables are crisp-tender.
Add vegetable broth and next 7 ingredients; bring to a boil.
Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.
Add pasta to vegetable mixture.
Cover and cook 10 to 15 minutes or until pasta is tender.
Ladle soup into individual bowls; top each serving with 1 tablespoon cheese.